Date: Mon, 31 Jul 1995 18:04:41 -0700 (PDT)
From: Valerie Schultheiss (email@example.com)
Zucchini pickle *relish* -- I used to love this stuff in tuna salad!
I scrape out the large seeds and measure and use just the flesh from
the Really Big Hummers. Don't start this process unless you are
equipped with a water-bath canner as the jars have to be processed
once the relish is made. This stuff is, IMHO, the ultimate use for
those green baseball bats! ;-)
Zucchini Relish (from Better Homes and Gardens' "All Time Favorite
4 to 4-1/2 pounds zucchini squash
2 medium onions
1 sweet red pepper
2 tablespoons salt
2 cups sugar
1 cup cider vinegar
1 cup water
2 teaspoons celery seed
2 teaspoon ground turmeric
1 teaspoon ground nutmeg
Cut up vegetables; grind in food chopper, using coarse blade*. Add salt.
Cover; refrigerate overnight. Rinse in cold water. Drain well. In 4-
to 5-quart kettle combine vegetable mixture, sugar, vinegar, water,
celery seed, turmeric, nutmeg, and 1/8 teaspoon pepper. Bring to boil.
Cover; boil gently for 10 minutes, stirring often. Ladle hot mixture
into hot, clean pint jars; leave 1/2-inch headspace. Prepare lids
according to manufacturer's directions. Wipe jar rim. Adjust lid.
Process jars in boiling water bath 15 minutes (start timing when water
returns to boil). Makes 4 pints.
*note: I used to use one of those corkscrew food grinders that you
screw onto your counter top; I think one could use a food processor but
BE CAREFUL not to over process the vegetables or there will be too much